What better way to prepare for the arrival of spring than with a delicious salad made with good seasonal vegetables?
For the occasion, here is a salad recipe with Asian flavors, rich in perfumes. Ginger and Basil bring a touch of freshness and a return to Asia during your meal.
This recipe is rich in vegetable proteins and nutrients and is perfect for a healthy and satisfying meal.
- Chef Julian
|Servings||Preparation time||Cooking time|
|260g||Orange and yellow carrots|
|1||Black radish (small)|
|2 tablespoons||Sesame oil|
|2 tablespoons||Rice vinegar|
|2 tablespoons||Soy sauce|
Peel all vegetables and bring two lightly salted pots to a boil.
Meanwhile, cut cabbage and carrots, cucumber, black radish and red radish separately with a vegetable slicer into thin slices.
Cook the quinoa in the first pot over medium heat according to package directions (usually 10 minutes), let it swell for 5 minutes, then drain and cool under cold water.
Set aside in a cool place.
Cook the cabbage, carrots and edamame in the second pan for about 5 minutes (they should remain crisp).
Be careful, keep the water from the vegetables.
Cook the eggs for 12 minutes in the boiling vegetable water, then cool and shell them.
Make the Asian sauce by mixing the sesame oil, rice vinegar Soy saucethe Honey and the peeled and chopped ginger.
Divide this sauce into two parts.
Season the quinoa with the first part of the sauce, some Salt and pepper.
Put all the vegetables in a bowl and season with the remaining sauce, then add the Basil before seasoning with Salt and pepper.
In a bowl or a nice wide plate, spread the quinoa, then arrange the vegetable mixture and finally sprinkle with sesame seeds.
Finish by adding the halved egg, and repeat with the next portions.